Store bought potato gnocchi are first browned, chopped asparagus is added and sauteéd briefly until tender, then they are all cloaked in a flavorful miso butter. It’s so easy and so good. Greens are added at the end. I usually use arugula or spinach, but on this particular day I only had spring greens, so in they went. They worked perfectly I guess this means it’s pretty difficult to mess up this recipe.
When I teach my seniors on Zoom, I always struggle a little with what to make. The ingredients must be easy to obtain, the recipe must be simple to prepare and of course it must taste delicious. In this case the dish cooked in one skillet and the only other dish to wash was a small bowl to mix the butter and miso. It doesn’t get easier for a delicious fast week night dinner.
Gnocchi with Miso Butter, Asparagus & Leafy Greens
1 tablespoon vegetable or canola oil
1 (16- to 18-ounce) package shelf-stable potato gnocchi
4 tablespoons unsalted butter, softened
2 tablespoons white miso
2 teaspoons sherry vinegar
Black pepper
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into ½-inch lengths
Salt
2 packed cups baby arugula, baby spinach, pea shoots or other tender greens
1.In a large nonstick or well-seasoned cast-iron skillet, heat the oil over medium-high. Break apart any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and no longer sticking to the skillet, 2 to 4 minutes.
2.Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.
3.To the skillet, add the asparagus and a pinch of salt. Cook, stirring occasionally, until the asparagus are bright green and crisp-tender, 2 to 3 minutes. Turn off the heat and add the miso butter in spoonsful.
4.Stir until the butter has melted and gnocchi are glossed with sauce. Season to taste with salt and pepper, then stir in the arugula until combined. Serve right away.
Makes 4 servings.
